Post by Hellonlinks on Jan 1, 2006 17:45:08 GMT -4
New England Navy Bean Soup
1 lb. White Navy Beans, soaked over night
1 good meaty ham-bone with excess fat removed or small bone-in ham steak (in a pinch)
2 medium carrots, scrubbed, not peeled
1 large onion, coarsely chopped
1 large celery stick, coarsely chopped
1 large clove garlic, minced
1 Tbsp butter
2 Tbsp each fresh chopped basil and parsley
2 15 oz cans chicken broth
1 quart water
Salt and pepper to taste
In stockpot, sauté onions and celery in the butter until translucent; add garlic, sauté for one minute. Add fresh herbs, stir until limp. Add chicken broth, water and ham bone. Drain beans and add to stockpot. Bring to a boil, then reduce heat to a simmer.
Simmer covered, for one hour. Meanwhile, scrub the carrots and cut each into quarters. Add to stock with pepper to taste. Soup should simmer three to four hours before tasting. Add salt to taste if necessary (Ham is in itself, salty. Don't overdue) Soup will thicken as it cooks. If it becomes too thick or you prefer a thinner soup, add water to desired consistency. Break up carrots with a fork; remove ham bone. Stir vigorously.
Serve with a generous sprinkle of good Romano cheese and hot bread of your choice. This soup is filling and nutritious...a good choice for little ghosts and goblins.
Hint: Make a day ahead. Soup is always better prepared the day before. And, if a thin film of grease should appear, it can be easily skimmed away.
1 lb. White Navy Beans, soaked over night
1 good meaty ham-bone with excess fat removed or small bone-in ham steak (in a pinch)
2 medium carrots, scrubbed, not peeled
1 large onion, coarsely chopped
1 large celery stick, coarsely chopped
1 large clove garlic, minced
1 Tbsp butter
2 Tbsp each fresh chopped basil and parsley
2 15 oz cans chicken broth
1 quart water
Salt and pepper to taste
In stockpot, sauté onions and celery in the butter until translucent; add garlic, sauté for one minute. Add fresh herbs, stir until limp. Add chicken broth, water and ham bone. Drain beans and add to stockpot. Bring to a boil, then reduce heat to a simmer.
Simmer covered, for one hour. Meanwhile, scrub the carrots and cut each into quarters. Add to stock with pepper to taste. Soup should simmer three to four hours before tasting. Add salt to taste if necessary (Ham is in itself, salty. Don't overdue) Soup will thicken as it cooks. If it becomes too thick or you prefer a thinner soup, add water to desired consistency. Break up carrots with a fork; remove ham bone. Stir vigorously.
Serve with a generous sprinkle of good Romano cheese and hot bread of your choice. This soup is filling and nutritious...a good choice for little ghosts and goblins.
Hint: Make a day ahead. Soup is always better prepared the day before. And, if a thin film of grease should appear, it can be easily skimmed away.